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PASTRY PLUS CONFERENCE + EVENTS

Panel discussions, presentations, networking and a charity bake sale!

2019 Pastry Plus Theme: Sharing the Slice

Mitchell Davis Moderating Pastry Plus PanelCooking has always been a shared experience, passed from generation to generation or from chef to cook. The changing landscape of modern communication—the internet, social media, and more—allows chefs a global microphone to post, share and even “borrow” ideas, thoughts and talents in mere seconds. Traditional boundaries have faded and the pastry world must consider how we connect and share.

Sunday, March 24 | 9:00am-6:00pm

All-access pass to 2019 Pastry Plus conference events including keynote address by Francisco Migoya, your choice of three individual specialty subject presentations, networking reception, plus breakfast and lunch.

  • All-Attendee Forum: Sharing the Slice
    Presented by Callebaut
  • Keynote Address by Francisco Migoya
  • Choice of three 75-min Pastry Plus Sessions
  • Continental Breakfast & Lunch
  • Networking Reception
  • Gift bag of sponsor products

See full schedule of events and explore conference topics & classes below.

SCHEDULE OF EVENTS

SUNDAY, MARCH 24
9:00 AM-6:00 PM

International Culinary Center
Entrance at 28 Crosby Street, NYC

PASTRY PLUS CONFERENCE
9:00 AM | CHECK-IN + BREAKFAST

5th floor, Loft
Check-in for Pastry Plus at 28 Crosby Street, elevator to the 5th floor.
Continental breakfast and beverages will be available.

9:45 AM | PASTRY PLUS FORUM: SHARING THE SLICE
PRESENTED BY CALLEBAUT

5th floor, Main Room
A gathering of all attendees to discuss the 2019 Pastry Plus theme—Sharing the Slice.

  • Welcome Speech + Ice Breaker | Jansen Chan
    9:45-10:00 AM
  • Conference Address | Emily Luchetti
    10:00-10:10 AM
  • Sharing the Slice Panel | Mitchell Davis
    10:10-11:10 AM
    A panel discussion with established chefs and professionals, led by Mitchell Davis of the James Beard Foundation, focusing on how the industry must consider the way in which we connect and share information in today’s world. Panelists include Zoe Kanan (Head Baker of Simon & The Whale and The Studio), Rose Levy Beranbaum (Cookbook Author) and Ron Ben-Israel (Owner of Ron Ben-Israel Cakes).
  • Conference Activity | Jansen Chan
    11:10-11:45 AM
  • Keynote Address | Francisco Migoya
    11:45 AM – 12:00 PM
12:00 PM | LUNCH

5th floor, Refreshment Area
Self-service lunch buffet and beverages provided.

12:30-1:45 PM | PASTRY PLUS SESSION A

Select one of the following 75-minute individual breakout classes to attend.

A1: CLIENT RELATIONS
Presented in the Beurremont Butter Theater, 2nd Fl
Essential to any business is developing the client relationship. Discover the tricks of building and cultivating this bond to gain ultimate success for your business from Ron Ben-Israel, Chef/Owner of Ron Ben-Israel Cakes and Jacques Torres, Chef/Owner of Jacques Torres Chocolate in a conversation moderated by Jürgen David, ICC’s Associate Director of Pastry.

A2: VANILLA: ANYTHING BUT PLAIN
Presented in the Sasa Demarle Kitchen, 401
Vanilla is one of the most popular flavors in the world. Learn about the agriculture, production and varietals from the experts at Nielsen-Massey Vanillas and Emily Luchetti, Chief Pastry Officer of Big Night Restaurant Group.

A3: MAKING YOUR CONCEPT A REALITY
Presented in the Classroom, 405
How do you move from concept to reality? What do you need to do first? What steps are critical in launching a new business? What resources are available to help you get started? In this discussion Alek Marfisi, ICC Culinary Entrepreneurship instructor, addresses the most frequently asked preliminary startup questions and identifies resources readily available to you in the NYC area to help you get started!

2:00-3:15 PM | PASTRY PLUS SESSION B

Select one of the following 75-minute individual breakout classes to attend.

B1: DESIGN IN PASTRY
Presented in the Beurremont Butter Theater, 2nd Fl
Pastry chefs create and design using endless food mediums: sugar, chocolate, rolled fondant, sauces, etc. They are motivated artistically by their everyday surroundings. Moderated by Jansen Chan, Director of Pastry at ICC, gain insight into the process of well-known pastry chefs Francisco Migoya, Head Chef of Modernist Cuisine, and Eunji Lee, Pastry Chef of two Michelin-Starred, Jungsik, and hear how they go from inspiration to implementation.

B2: SUGAR ALTERNATIVES
Presented in the Sasa Demarle Kitchen, 401
Back by popular demand! Get a look at the world beyond beet and cane sugars. Explore the possibilities with maple, sorghum, coconut and date syrups with a demonstration and tasting led by Miro Uskokovic, Pastry Chef of Gramercy Tavern.

B3: FUTURE  OF BREAD
Presented in the Classroom, 405
“Local flour,” “alternative grains,” “photo-worthy” viennoisserie—what does it all mean for the future baker? This open and honest talk between two great bakers navigating today’s bread scene—Jim Lahey of Sullivan Street Bakery and Karen Bornarth of Hot Bread Kitchen, moderated by Kierin Baldwin, ICC Pastry Chef Instructor—will have you evaluating the place that buzz-worthy trends hold in the future of craft baking.

3:30-4:45 PM | PASTRY PLUS SESSION C

Select one of the following 75-minute individual breakout classes to attend.

C1: UNDERSTANDING YOUR CHOCOLATE 
Presented in the Beurremont Butter Theater, 2nd Fl
The variety in chocolate terms can be confusing and overwhelming. How important is single-origin or what are the subtle differences between cacao percentages? Learn everything you wanted to know about chocolate — agriculture, production and applications of various types of chocolates for confections from Russ Thayer, Callebaut Chef, and Rocco Lugrine, East Coast Technical Advisor – Brand Awareness for Callebaut.

C2: MANAGING YOUR STAFF
Presented in the Sasa Demarle Kitchen, 401
Maintaining a healthy team is vital to your department’s success. Learn the key steps to managing and motivating your staff to success through selection and hiring, training and retraining, and lastly, engagement and retention from Director of Talent and Culture at Bobby Flay Restaurants, Jackie McMann-Oliveri.

C3: PASTRY TOYS
Presented in the Classroom, 405
How do companies create and design tools and equipment? Learn what inspires them to create the everyday kitchen tools pastry chefs use and rely on. Speakers include Eitan Kash of NY Cake, Brandon Iacometta of Sasa Demarle and Jürgen David, Associate Director of Pastry at ICC.

5:00-6:00 PM | NETWORKING RECEPTION

Join us for a social hour to meet and network with the range of pastry talent in attendance. Sparkling, still and dessert wine provided by Vias Imports, a selection of beer brewed from recycled bread provided by Toast Ales, as well as small bites. Don’t forget to pick up your gift bag full of fun products from our sponsors!